Frittatas are so easy and versatile. This makes a great brunch item, or works well when made at the beginning of the week to have on hand for an easy weekday breakfast. You can add any veggies/meat you want- the egg is your oyster!

Butternut Squash Noodle Frittata

This Whole30 compliant breakfast is great to make at the beginning of the week to have on hand and heat up for a quick on-the-go breakfast!
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Ingredients

  • 1 tbsp olive oil (or avocado oil)
  • 1/2 onion, chopped
  • 1 cup butternut squash noodles, or other veggie noodle of choice- I use the pre-cut ones from the grocery store)
  • 1 cup cremini mushrooms, sliced
  • 1 red or green pepper, diced
  • 2 cloves garlic, minced
  • 8 eggs, whisked
  • 1/2 tsp sea salt
  • pepper, to taste
  • 1/2 tsp red pepper flakes
  • 1 tsp thyme
  • 1 tsp oregano

Instructions
 

  • Preheat oven to 400.
  • Heat the olive oil in a large cast iron skillet (or any oven safe skillet) over medium-high heat.
  • Add in all chopped veggies/noodles and garlic and saute until they begin to soften. Add all of the spices and cook for an addition 1-2 minutes.
  • Pour the whisked eggs over the veggies and tilt the pan so it spreads out evenly.
  • Cook on the stovetop for 2-3 minutes over medium heat until the edges begin to set.
  • Bake the frittata for 8-10 minutes until the rest of the egg mixture has set - Enjoy!

Notes

Feel free to add a protein/meat of choice to this! Just cook it up with the veggies prior to adding the egg.

Nutrition

Calories: 257kcal, Carbohydrates: 12g, Protein: 17g, Fat: 16g, Saturated Fat: 4g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 8g, Trans Fat: 1g, Cholesterol: 436mg, Sodium: 566mg, Potassium: 557mg, Fiber: 3g, Sugar: 4g, Vitamin A: 5883IU, Vitamin C: 45mg, Calcium: 119mg, Iron: 3mg